DETERMINATION OF THE COMPETITIVE ADVANTAGE OF “KHOLODNOYARSKY” BORSCH

Abstract

The article gives the preparation technology of “Kholodnoyarsky” borsch for the purpose of expansion of the range of dishes of the Ukrainian cuisine. The competitive advantages of “Kholodnoyarsky” borsch over the prototype of Ukrainian borsch are considered. The current state of Ukrainian national cuisine is analyzed and the technology of cooking borsch is considered, due to the use of modern ingredients in creating new flavors of well-known dishes. A set of data characterizing the quality of the developed dish is obtained; its high nutritional value is proved. The preparation technology development of “Kholodnoyarsky” borsch is substantiated, as borsch occupies not the last place in the population diet. Increasing the competitiveness of new borsch technology will be achieved by improving the quality characteristics of products (increasing biological, organoleptic value, unique properties and characteristics, which lead to enrichment of borsch with trace nutrients and amino acids) and bringing new products to market. Organoleptic evaluation of “Kholodnoyarsky” borsch was carried out and comparative characteristics of organoleptic quality indicators with the prototype were given. Studies have shown that “Kholodnoyarsky” borsch has higher taste properties compared to the prototype. The nutritional value of “Kholodnoyarsky” borsch in comparison with the prototype is also presented. Studies have shown that the developed technology of borsch has a higher content of proteins, fats and carbohydrates compared to Ukrainian borsch, which led to an increase in energy value by 150% due to the introduction of three types of meat. The calculation of a set of raw material cost for “Kholodnoyarsky” borsch and a prototype of Ukrainian borsch is presented. It is proved that the social effect of the introduction of new technology will expand the range and improve the quality of culinary products. The developed cooking technology of “Kholodnoyarsky” borsch can be recommended for including into the daily diet and for expanding the range of dishes of Ukrainian cuisine in restaurants.